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Ingredients
500 g rice
25 g Jollof base
1 teaspoon salt
2 medium sized onions
3 teaspoons oil (liquid)
Instructions
Initial Temperature: Room
Utensil: Microwave-safe bowl
Add your rinsed rice to a microwave-safe bowl.
Add your Jollof sauce, salt and water.
Mix thoroughly and cover with a cling film.
After cooking, buff and serve with any protein of choice.
Ingredients
500 g Poundo powder
800 g water
Instructions
Initial Temperature: Room
Utensil: Microwave-safe bowl
Add your Poundo power to a microwave-safe bowl.
Add some water and mix until there are no more lumps.
Cover with a plastic wrap.
After cooking, remove and stir vigorously.
Serve with any soup of choice.
Ingredients
200 g peeled beans
4 pieces scotch bonnet peppers
4 pieces chili peppers
6 pieces local bell peppers
2 medium sized onions
100 g veg oil
1 tablespoon seasoning power
1 tablespoon salt
100 g crayfish
6 pieces boiled eggs
Instructions
Initial Temperature: Room
Utensil: Microwave-safe bowl
Pour into a blender, the peeled beans, pepper variant, crayfish and onions.
Blend until smooth.
Pour blended mixture into a bowl and add your vegetable oil, seasoning and salt.
Mix thoroughly and transfer to a microwave-safe bowl.
Place eggs on top of the mixture and cover with cling film.
After cooking, insert a toothpick to check if it is ready.
Serve with pap, custard, bread or any other sides of choice.
Ingredients
500 g Basmati rice
500 g water
20 g coconut oil
50 g coconut milk
2 small sized onions
100 g veg oil
1 tablespoon seasoning power
1 tablespoon salt
1 tablespoon garlic
1 tablespoon curry
1 tablespoon thyme
100 g mixed veggies
50 g shredded coconut
Instructions
Initial Temperature: Room
Utensil: Microwave-safe bowl
Into a microwave-safe bowl add your washed and drained rice, coconut oil, seasoning, salt, curry, thyme, garlic power and coconut milk and stir together.
Cover with cling film and poke in holes for even cooking.
Beep during cooking, fluff out the rice and add in mixed veggies and shredded coconut, combine and continue cook.
Ingredients
500 g fish fillet
1 cup cooking cream
1 tablespoon curry powder
1 habanero
2 tablespoons minced onion
1 parsley
3 tablespoons olive oil
1 tablespoon minced garlic
1 teaspoon fish seasoning
1 teaspoon salt
Instructions
Initial Temperature: Room
Utensil: Microwave-safe bowl
In your microwave-safe bowl add in olive oil, onions, habanero, garlic, combine.
Season fish fillet with salt and fish seasoning and allow sit for some minutes.
Into the bowl, pour in cream and combine. Place fish fillets into the mixture. Cover with plastic wrap, and poke some holes in the middle for even cooking.
After cooking, Serve with cooked rice or mashed potatoes
Ingredients
500 g chicken breast (cut into strips)
1 tablespoon each spices- chicken seasoning, paprika, garlic powder, ginger powder, chili pepper
3 pieces bell pepper
1 sliced onion
1 small sized minced onion
2 pieces tortilla wrap
Cream dressing
4 tablespoons oil
Instructions
Initial Temperature: Room
Utensil: Microwave-safe bowl and Rack
Marinate chicken strips with spices.
In a microwave-safe bowl, add in marinated chicken, onions, and bell peppers and place in the microwave oven and cook.
Grill tortilla wraps in microwave oven.
Place baked chicken and bell peppers in a tortilla wrap, add cream dressing.
Serve hot.
Ingredients
300 g chicken breast (cut into cubes)
300 g ripe plantain
1 tablespoon each spices– Suya spice, chicken seasoning, salt
2 bell peppers
1 small sized onion
2 tablespoons oil
6 skewers
Instructions
Initial Temperature: Room
Utensil: Flat Microwave-safe dish
In a bowl, add in chicken breast, diced plantain, bell peppers, onions and coat with spices.
Arrange them in skewers and place on a flat microwave-safe dish.
Ingredients
2 teaspoons vegetable oil
1 tablespoon salt
1 teaspoon seasoning powder
1 teaspoon curry
1 teaspoon thyme
1 teaspoon ginger and garlic powder
1 teaspoon chili pepper
500 g rice
500 g water
100 g mixed vegetables
3 eggs
Instructions
Initial Temperature: Room
Utensil: Microwave-safe bowl
Cook rice in a microwave-safe bowl with seasoning.
When beep, take out the rice, continue to steam mixed vegetable with oil and cook some scrambled eggs.
Mix all together.
Ingredients
2 pieces tortilla wrap
2 avocado
2 small sized tomatoes
1 small sized onion
20 g lime juice
20 g coriander
Instructions
Initial Temperature: Room
Utensil: Flat Microwave-safe dish
Cut tortillas into cone shapes and place in microwave oven and grill.
In a bowl, add avocado, diced tomatoes and onions, coriander and lime juice, combine together.
Ingredients
300 g banana
1 egg
50 g butter
20 g milk
200 g sugar
1 tablespoon salt
300 g all purpose flour
1 teaspoon baking soda
15 pcs strawberries
Instructions
Initial Temperature: Room
Utensil: Microwave-safe Bowl plus
Mash bananas, mix with egg, butter, milk and sugar. Sift in flour salt, baking soda and strawberries, mixed together well.
Divide into the two bowls.
Ingredients
1 wrap tortilla
50 g pizza sauce
200 g mozzarella cheese
100 g bell pepper
100 g sweet corn
1 onion
200 g suya chunk
Instructions
Initial Temperature: Room
Utensil: Flat Microwave-safe dish
Using a tortilla as base place in the flat dish, spread some pizza sauce, suya chunk, some color peppers and mozzarella cheese.
Ingredients
200 g penne pasta
1 tablespoon salt
1 tablespoon vegetable oil
400 g water
100 g mixed vegetables
20 g smoked catfish
50 g leftover Nigerian stew
Instructions
Initial Temperature: Room
Utensil: Microwave-safe Bowl
Cook some penne pasta in a bowl of water, salt and oil cook and drain.
Get some leftover Nigerian stew, pour pasta, mixed vegetables and smoked catfish.
Ingredients
200 g pap
300 g water
As desired milk
As desired sugar
Instructions
Initial Temperature: Room
Utensil: Microwave-safe Bowl
Mix pap with water in bowl.
Add enough water to the quantity of pap you expect.
Beep during cooking, bring it out and stir.
After continue cooking, add milk and sugar as preferred.
Ingredients
20 pieces oreos biscuit
500 g all purpose flour
100 g sugar
50 g coco powder
15 g baking powder
15 g salt
2 eggs
125 g vegetable oil
400 g warm milk
25 g vanilla extract
15 g butter
Instructions
Initial Temperature: Room
Utensil: Flat Microwave-safe dish
Mix flour, coco powder, sugar, baking powder, salt until well incorporated.
Make a well in the middle, add egg, vegetable oil, milk and vanilla extract.
Use a spatula mix but don’t over the batter.
Crush the Oreos biscuit into small pieces.
Butter your baking pan to prevent the cake from sticking to it.
Add the crushed Oreos biscuit as the first layer in the baking pan and nicely pour the cake batter over it.
After cooking, allow to cool before decorating with more Oreos biscuit (Optional)
Ingredients
500 g sweet potatoes
100 g vegetables
15 g vegetable oil
0.5 teaspoon seasoning
1 kg beef sauce
Instructions
Initial Temperature: Room
Utensil: Rack
Wash your sweet potatoes.
Pork with a fork to allow steam escape.
Place the sweet potatoes into the Neo chef microwave oven and cook.
When cook finished, get it out and lightly slice through the middle of the potatoes to create space for the sauce.
Add the minced meat sauce at the middle of the cooked potatoes.
Your sweat potatoes boat is ready to be served.
Ingredients
1 kg goat meat
0.5 tsp each paprika, ginger powder, onion powder, garlic powder, seasoning and salt
250 g scotch bonnet pepper
75 g vegetable oil
4 medium onions
125 g water
Instructions
Initial Temperature: Refrigerated
Utensil: Rack
Marinate your goat meat with the spices listed above for 30-45 minutes.
Transfer the marinated goat to the microwave oven and cook.
When beep, turn the goat over and continue cook.
When cook finished, cut the goat meat into bite-able pieces and add to an empty pot.
Add your blended scotch bonnet peppers, onions, a little bite of seasoning and water.
Cover and allow to cook for 15 mins with your open-fire furnace.
Mix thoroughly and serve.
Ingredients
1 kg sweet corn
50 g vegetable oil
Salt
Instructions
Initial Temperature: Refrigerated
Utensil: Rack
Add vegetable oil into a bowl and some salt.
Mix thoroughly and use as a coating for your corn.
Transfer the corn to the microwave oven and cook.
Flip corn frequently on both sides to ensure even cooking.
Pair with some coconut or local pear.
Ingredients
1 tablespoon salt
1 tablespoon seasoning powder
1 tablespoon suya pepper
1 tablespoon chili pepper
1 tablespoon curry
1 tablespoon thyme
1 tablespoon ginger and garlic powder
1 teaspoon groundnut oil
500 g macherel fish
Instructions
Initial Temperature: Refrigerated
Utensil: Rack
Marinate some iced fish with seasoning, ginger and garlic paste and some suya pepper.
Ingredients
100 g bell pepper
2 cubes seasoning cube
2 pieces smoked sausage
4 eggs
1 tablespoon oyster sauce
about 1 teaspoon melt butter (it’s just to oil the pan)
Instructions
Initial Temperature: Room
Utensil: Rack
Separate the egg whites from egg yolks.
Whisk egg white until it peaks.
Scoop to ramekin or baking dish.
Place the egg yolks at the center of the egg white, add the diced sausage and bell peppers.
Sprinkle a touch of seasoning.
Ingredients
4 slices mozzerrella cheese
500 g plantain
100 g vegetable oil
3 cubes seasoning
500 g minced beef
Parsley herbs (Optional)
1 small onion
1 tablespoon cayenne pepper
Instructions
Initial Temperature: Room
Utensil: Microwave-safe bowl and Rack
Fry your minced beef in vegetable oil. Add diced onions and fry until well cooked.
Add vegetables (carrot, bell peppers) and cayenne.
Fry for about 2-5 minutes, add seasoning, stir, taste and allow to cool.
Dice your plantain into little squares, season with salt and herbs.
Fry in vegetable oil until golden brown. Take it out and place on a paper towel to absorb excess oil.
Slice your moss cheese if you got it in a cheese block.
Get out your clean ramekins, layer first with the fried plantains, add the minced meat sauce. Another layer of fried plantains, followed by the minced meat sauce.
Keep layering until you get to the top of the ramekins and then finish off with mozzarella cheese.
Grill in the microwave oven to melt and brown the cheese. Take it out.
Ingredients
Vegetable mixture
0.5 cup olive oil
1 tomato, chopped
2 large onions, finely chopped
1 cup lemon juice
1 tbsp tomato paste
1 garlic clove, crushed
1 pot of grape leaves
Kosher salt, freshly ground black pepper
1 cup white rice
0.5 cup water
0.25 cup chopped dill
Instructions
Initial Temperature: Room
Utensil: Microwave-safe bowl
Cook the vegetable mixture until lightly browned.
Add cooked rice, vegetable mixture, salt and pepper in a bowl and mix well.
Place grape leaf on a flat surface and place 1.5 spoonfuls of the rice mixture in the center of the leaf. Wrap rice mixture with leaf.
Put all wrapped leaves in rows and add water.
Cover with vented plastic wrap.
After cooking, serve with sour cream or as desired.
Ingredients
Vegetable mixture
1.2 kg chicken, cut into 8-10 pieces
2 medium carrots, chopped
1 large onion, finely chopped
1 tomato, chopped
3 garlic cloves, minced
0.25 cup tomato puree
0.25 cup: butter, raisins, slivered almond (toasted)
1 pinch: grated nutmeg, ground cumin, ground coriander
200 g long grain rice (Do not rinse or soak this.)
2 cups hot water
1 chicken stock cube
Salt and freshly ground black pepper
Instructions
Initial Temperature: Room
Utensil: Microwave-safe bowl
Cook the vegetable mixture with butter until lightly browned.
Place the vegetable mixture and add rice, spices, raisins, almond and water.
Cover with vented plastic wrap.
Stir at least twice during cooking.
Ingredients
500 g beef minced
1 cup parsley chopped or grated
1 onion chopped
2 breads sliced
0.5 tsp all-spices
0.25 tsp: paprika powder, cinnamon powder
Salt and pepper as per taste
Instructions
Initial Temperature: Room
Utensil: Heat-proof glass dish on the rack
Mix all the ingredients and cover with vented plastic wrap.
Divide and shape into small sausages (100 g / each one, about 1.5 cm ).
After cooking, remove from the oven and stand.
Ingredients
0.5 cups short grain rice
600 g milk
Pinch of salt
0.25 cup granulated sugar
3 tbsps rose water
0.5 tsp ground cardamom
Honey for serving, optional
Instructions
Initial Temperature: Room
Utensil: Microwave-safe bowl (deep glass pot)
Mix all the ingredients and cover with vented plastic wrap.
Standing time: 5 minutes
Ingredients
1 kg potatoes, cut into 5 mm slices
1 clove garlic
20 g butter
300 g cream
100 g grated cheese
Nutmeg, salt and pepper to taste
Instructions
Initial Temperature: Room
Utensil: Baking dish (20 x 20 cm)
Rub inside of dish with garlic clove and butter. Place half of potatoes in a baking dish and season.
Fill with remaining potatoes and season then pour cream and cheese over the top.
Ingredients
1 each, cut into chunks: onion, eggplant, zucchini, colored sweet papper
3 tomatoes, chopped
2 garlic clovers, crushed
2 tbsps vinegar
1 tbsp: chopped fresh greens, tomato paste
1 tsp: sugar
Salt and pepper to taste
Instructions
Initial Temperature: Room
Utensil: Microwave-safe bowl
Mix all the ingredients and cover with vented plastic wrap.
Ingredients
4 medium tomatoes
Salt and pepper to taste
Beef mixture
300 g ground beef
0.5 cup bread crumbs
2 garlic cloves, crushed
1 tbsp: Dijon mustard, dried greens, and parmesan cheese
Instructions
Initial Temperature: Room
Utensil: Microwave-safe dish
Cut tops off tomatoes to form hats and remove seeds. Then sprinkle each tomato with salt and pepper.
Stuff tomatoes with beef mixture and replace hat.
Place stuffed tomatoes and cover with plastic wrap.
Ingredients
4 round zucchinis(200 g/each)
500 g ground beef
2 tbsps olive oil
Salt and pepper to taste Instructions
Instructions
Initial Temperature: Room
Utensil: Heat-proof glass dish
Cut tops off zucchinis to form hats and seed them. Then sprinkle each zucchini with salt and pepper. Stuff zucchinis with ground beef and replace hats.
Place food on a heat-proof glass dish and drizzle with olive oil.